Crete Gold Ice Cream Sandwiches with Olive Oil Cookies
Prep: 360 minutes
Cook: 10 minutes
Cook: 10 minutes
Medium
Serves 8 people
Greek Yoghurt and Crete Gold Ice Cream Sandwiches with Oat and Olive Oil Cookies.
Ingredients
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For the Ice cream:
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For the Oat Cookies:
Method
- Step 0: To make the ice cream, mix the condensed milk, yoghurt, olive oil and salt in a bowl and whisk till smooth.
- Step 1: Add the cream to a separate bowl, then whisk till it begins to thicken to a soft peak stage. Fold the cream into the yoghurt mix in 3 stages, aiming to keep as much air in the mix as possible. If the cream is a little stiff, you might need to gently whisk it to remove any lumps. Pour everything into a plastic 1.5 litre container and press cling film or baking paper onto the surface, then place in the freezer for a minimum of 5 hours. Depending on how long it has been in the freezer, you will need to allow it to soften a little before serving. If frozen solid, it will need between 10-20 minutes.
- Step 2: When the ice-cream has softened, either scoop out or cut a slice of ice cream and sandwich between 2 oat cookies and repeat as required.
- Step 3: Preheat the oven to 180C.
- Step 4: In a bowl mix together the self-raising flour, oats, soft brown sugar and salt until combined. Beat the egg in a sperate container, add the olive oil, then add to the dry ingredients and mix until combined.
- Step 5: Using a tablespoon scoop, scoop the dough onto a baking sheet lined with parchment paper or silicon mat and flatten slightly. Bake in preheated oven for 9-10 minutes, until the cookies are just lightly browned on the edges.
- Step 6: Remove from the oven and leave to cool.
